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Food Science Terms

Ch. 22-Mixtures: Solutions, Colloidal Dispersions, and Suspensions

dispersed phase refers to particles that are scattered throughout a medium
continuous phase the medium in which particles are distributed
vapor pressure pressure at which gases escape from and dissolve into a liquid at the same rate.
mass percent is the percentage of the mass in a solutuion that comes from the solute
colloidal dispersion are mixtures in which microscopic particles of one substance are evenly distributed in another substance. Ex. jelly, mayonnaise,butter and gelatin
colloid are macromolecules or clumps of smaller molecules.
Tyndall effect when light is passed through a colloidal dispersion, the light rays scatter and are visible.
homogenization mechanical process that alters the chemical nature of fat particles, keeping them from re-collecting and rising to the top.
emulsion a mixture of two immiscible liquids, where one is dispersed in droplet form in the other.
immiscible liquids are liquids that will separate when combined. Usually one is polar in nature, like water-based vinegar and the other is nonpolar, like oil.
temporary emulsions are unstable mixtures of two immiscible liquids - as the mixture stands, the liquids will separate.
emulsifier molecule that has a polar end & a nonpolar end. Polar end attracted to, hydrogen bonds with polar molecules. Nonpolar end attracted to nonpolar molecules. Most emulsifiers require agitation, stirring, or beating for emulsifier to stablilize mixture.
thermal conductivity the ability to transfer heat energy
foam colloidal dispersions of gas or air bubbles dispersed in a liquid. Unstable foam - froth on top of root; meringue example of stable foam
suspension is a mixture of undissolved particles in a liquid.
solubility describes the amount of solute that will dissolve in a solvent. Factors affecting include temperature, particle size, concentration of a solution, agitation, vapor pressure
Created by: vbrower